Cook rice as directed on package. Once cooked drain water but don't rinse off, you want it sticky. Set down to cool.
Cook tempeh- if not making this recipe with tempeh then skip to step 3. Add olive oil to pan, place 3 strips of 1/2 inch wide cut tempeh into pan, season with spices and cook until crispy. Let cool.
Place a sheet of seaweed paper onto a plate or cutting board. Add cooled rice, sliced tempeh, sliced carrot, sliced avocado, 1/2 of the 1/4 cup micro greens, few strips of cucumber. Make sure to leave some room on the sides of the seaweed paper. Then roll up.
Repeat this process with the remainder of ingredients or until you have the desired number of sushi rolls you want.
Top with wasabi, sushi ginger, gluten-free soy sauce or gluten-free ginger sauce (optional).